Marcy DeKruyf Recipe Collection
Orange Chicken

4 boneless skinless chicken breasts, chopped into chunks.
1 cup cornstarch
Salt/pepper
2-3 eggs, beaten
1/4 cup canola or vegetable oil

2 TBSP balsamic vinegar*
1TBSP white vinegar*
3 TBSP ketchup*
4 TBSP brown sugar*
6 oz (about half a can) frozen orange juice concentrate

*I didn't actually measure any of this stuff, that's just approx. what I used. You can taste it along the way but keep in mind it mellows a bit and blends together better after cooking. You can make the sauce first before starting the chicken.

Start by preheating your oven to 325 degrees. Chop your chicken and season with salt and pepper to taste. Heat your oil in a large skillet.

Dip chicken into the cornstarch to coat then dip into the eggs. The cornstarch helps the egg ?grab on? this part gets messy. I do the cornstarch on a large dinner plate, and the egg in a deep bowl so I can do a lot at a time and go right into the oil. Cook until browned only- you will finish cooking in the oven. Do in batches if it all doesn't fit to brown in your skillet.

Place the chicken in a 9x13 greased baking dish. If you haven't already, mix all of your sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Tips: For spice lovers- add some red pepper flakes to the sauce or even some dried thai bird chili's into the baking dish.
I added carrots into the baking dish as well. Sugar snap peas, broccoli or any other veggie usually found in Asian dishes could easily just be dropped into the baking dish as well.

This dish is SUPER easy and yet it will look and taste like it came from a Chinese restaurant.

Recipe Contributed by Lorie Gonzales' daughter